Pumpkin Carrot Cake with Cream Cheese Frosting
INGREDIENTS
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Ingredients
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The Cake:
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3/4 cups canola oil, plus extra for the pans
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3 cups all purpose flour, plus extra for the pans
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1 Tablespoon pumpkin pie spice
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1 teaspoon cinnamon to dust the top of the cake
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2 teaspoons baking powder
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1 teaspoon kosher salt
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1/2 teaspoon soda
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3 large eggs
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3/4 cup granulated sugar
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3/4 cup dark brown sugar
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1 (540ml) can pure pumpkin puree
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1/4 cup whole milk
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2 teaspoons pure vanilla extract
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2 fresh medium carrots, finely grated (about 1 cup)
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1 cup pecans, finely chopped *optional Plus 3 halves to garnish the top of the cake
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The Frosting:
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(2) 8 ounce packages of cream cheese, room temperature
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1/2 cup unsalted butter, room temperature
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6 cups confectioners' sugar
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1 teaspoon vanilla extract
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